How to Marinate

Tempeh, since it’s quite dense, does best with 2-3 days of marination. I chop it into small cubes, then add Bragg’s Liquid Aminos or Tamari, Balsamic Vinegar, and some Garlic Powder. For bonus points, try Cayenne, Onion Powder, Tarragon, and or Maple Syrup. A couple days later, water saute it for a good 30 minutes, until tender. Tofu needs a similar treatment but will absorb the flavors much quicker.

Artichokes Hearts are better marinated too. Drain them, cut into bite-sized pieces, spray with Braggs, and sprinkled with Garlic Powder. You can do this while preparing a salad, and add them last. The saltiness brings out their flavor beautifully. Enjoy!